I wanted to try Scotts evaporated milk recipes in a pie so here is the one using Hood calorie countdown evaporated milk.

Crust
1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Kevin, forgive me if you already have (I can't hang out here all the time anymore), but would you post a pic and recipe of your now famous butternut squash pie????? or give me the link???

TIA!

The recipe is the same as you see above only using butternut. I will be testing Scott123's caseinate evaporated milk recipe in about a week so I know which version to use for Thanksgiving......I will post a picture then.

Make a syrup with the polyd and the water- microwave in a glass cup until the polyd is dissolved. Set aside until room temp, add heavy cream. Combine remaining dry ingredients and whisk in a bowl to mix thoroughly. Combine dry with wet and quickly mix to incorporate. This will thicken as the casein hydrates.

Yield: 1 12 oz. can
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As was reverse engineering this, the numbers look like evaporated milk is just regular milk reduced by 1/2. For those who don't want to go the caseinate route, carb/calorie countdown could probably be reduced by 1/2 to make a good lc evaporated milk. The one thing I would do, though, is reduce it in a very big stainless steel or teflon frying pan to facilitate the fastest possible water evaporation.
It's not a lot of polyd, but just in case you wanted to make this with isomalt, here is an isomalt/thickenthin version (same directions as above):